A delicious vanilla based dessert that will be a winning end to any dinner party.
Makes 12 desserts
Tahitian ile flottante
Ingredients1/2 piece Norohy Tahitian vanilla bean 250g egg whites 250g sugar |
MethodScrape the vanilla into the egg whites then add in the rest of the vanilla bean and leave to infuse for at least 12 hours. Strain with a sieve. Beat the egg whites at mid-speed and gradually add in the sugar. Use a large spoon to place egg white scoops onto a slightly greased silicone mat. Bake at 355°F (180°C) in a fan-assisted oven for 1 minute. Store in the refrigerator |
Dry caramel
Ingredients200g sugar |
MethodGradually melt the sugar in a saucepan. Caramelise as required. |
Vanilla creme anglaise
Ingredients350g Heavy cream 35% 350g milk 140g egg yolks 100g sugar 1/2 piece Norohy Tahitian vanilla bean |
MethodScrape the vanilla bean into the cream and milk, then bring to a boil and let it infuse for 20 minutes. Mix the egg yolks and sugar, then combine with the first mixture. Heat to 181°F (83°C) until the mixture coats the back of a spoon. Quickly cool and use later. |
Assembly
MethodPour 70g of the vanilla creme anglaise into the glasses. Place a droplet of egg white onto the creme anglaise. Make a dry caramel. Unevenly add the caramel and sprinkle with sliced, toasted almonds. |
Recipe courtesy of Norohy
